MORE SEAFOOD RECIPES

Are you a seafood lover or on a seafood diet, well SEE the following FOOD and eat it! :)

SALMON…………. GRRRRRR

They are so many ways to treat this delegate beauty ……… so in this case we going to prep it in

different way.

Pan Fried Salmon

Ingredients

½ tsp Curry Powder

1 Cauliflower roughly chopped

1 Onion roughly chopped

1 Bunch Asparagus Cleaned

½ Cup of Pitted Dates

4 Medium Turnips Boiled

30g Butter

1 Cup Brown Lentils

4 tbsp Soy Sauce

4 tbsp Honey

S&P

500ml Vegetable stock/ Water

Method

1. In a pot place your butter, onions, curry powder, salt and the cauliflower. Caramelize the

cauliflower a bit and add 1 cup of stock let it cook until soft and the stock is dissolved and

blend finely.

2. Lentils in a pan with a bit of butter toast your lentils until you get that nutty flavour. Add

your soy and honey, stir and add stock and let it braise for 20min while keeping a close eye

on the lentils.

3. In a small pot place, your dates and stock and little bit of butter will not hurt. Let it cook until

the dates are soft and blend. It will give you a puree consistency.

4. In a hot medium pan add butter and your asparagus for 2 minutes and season with S&P and

you want to have the char and crunch on the greens. In the same add your turnips just for

colour and season.

5. Then you can plate however ……. ENJOY

6. The sauce can be either a Beurre Blanc OR Lemon Butter ….KEEP VISITING THE BLOG TO VIEW THE RECIPES

SOON

Grilled Salmon with Pea Puree, Pea Fricassee, Confit Cherry Tomatoes and Curry Beurre Blanc

INGREDIENTS

1 cup Peas

2 Onions

1 cup Cream

30g Butter

S&P

1 Potato

1 cup Cherry tomatoes

1/2cup white wine

2 Curry leaves

1/2 Cup olive Oil- Confit

Garlic, Thyme and mixed herbs

METHOD

1. Pea puree- Blanch the peas in salt water for 3 minutes, then straight to the blender and

blend until smooth and add a bit of butter for the velvet smooth texture.

2. Pea Fricassee- Peas and 1/4 cup onions sauté with butter, then add cubed potatoes and let it

simmer for 10 minutes.

3. Confit Cherry Tomatoes- Add your herbs and garlic to your olive oil and drop your tomatoes

in on a very low heat in the salamander and let the tomatoes infuse for 2 hours.

4. Curry Beurre Blanc- Finely chopped onions, Bay Leaf, curry and butter, simmer for 5 minutes

and then add ½ a cup of white wine and reduce. Then add 1 cup and cream and let it simmer

for 10 more minutes.

5. Onion Cups- Take small onions cut in half and heat up a pan with a bit butter and place the

onions in on one side, then flip them over and finish them in the oven.

6. Grilled yellow tail- Marinate the fish in lemon zest, thyme, salt and pepper for 15 minutes.

Then on a hot grill you can place your fish and grill 3 minutes on each side then finish of in

the oven.

Grilled Prawns

Ingredients

1kg frozen corn and 1 Whole Fresh Corn, Charred

1 Onion, roughly chopped

Parsley

30g Butter

1 Red Onion Finely Diced

1 Fennel Bulb, Shaved thinly

1 Granny Smith Apple, cut into brunoises

2 Avocado

S&P

10ml Olive Oil

2ml Lemon Juice

Method

1. Sauté the onions and the frozen corn in butter and add 1 cup of water and let it cook for

15 minutes. When it is done you have to blend it thoroughly and strain it and drop a block of

butter and cover.

2. On an open flame char the whole corn, and in a bowl add the chopped parsley, red onion

and the remove the charred corn kernels with a knife into the bowl. Season and add olive oil

and set aside.

3. Peel avocado and place into a bowl lemon juice, salt and pepper, blend into a puree.

4. Using a Mandolin slice apples and the fennel thinly for garnish.

*NB Prawn Shells (Prawn Bisque) A bit of chorizo and Ginger would give you another view on Chef

Sam’s Bisque ……...Hahahahahahahaha

Ingredients

Tomato paste and Red Capsicum

Leeks and Butter

Ripe tomato and Stock

Bay leave and Carrots

Onion and Cayenne Pepper

Celery Stalks and Cream

Make sure you roast the shells first you will thank me later…………………!!!!!!!!!!!